Cod Cakes

Portions: 25 Portion size: 2 cakes, 21/i oz (75 g) each

U.S.

Metric

Ingredients

4 lb

1.8 kg

Cooked cod

4 lb

1.8 kg

Potato purée (p. 588)

3

3

Whole eggs

2

2

Egg yolks

to taste

to taste

Salt

to taste

to taste

White pepper

pinch

pinch

Ground ginger

Standard Breading Procedure:

as needed

as needed

Flour

as needed

as needed

Egg wash

as needed

as needed

Bread crumbs

as desired

as desired

Tomato sauce or tartar sauce

Procedure

1. Flake the fish until it is well shredded.

2. Combine with the potato, egg, and egg yolk. Mix well.

3. Season to taste with salt, pepper, and a little ground ginger.

4. Scale the mixture into 2V2-oz (75-g) portions. Shape into round, slightly flattened cakes.

5. Pass the cakes through Standard Breading Procedure.

6. Deep-fry at 350°F (175°C) until golden brown.

Per serving:

Calories, 280; Protein, 23 g; Fat, 6 g (19% cal.); Cholesterol, 110 mg; Carbohydrates, 33 g; Fiber, 2 g; Sodium, 360 mg.

7. Serve 2 cakes per portion. Accompany with tomato sauce or tartar sauce.

Variation_

Salmon or Tuna Cakes

Prepare as in basic recipe, using well drained canned salmon or tuna.

If you have duchesse potato mixture on hand, simply combine equal parts fish and duchesse mixture. No additional eggs are needed, as the potatoes already contain eggs.

Continue reading here: Deep Fried Calamari with Spicy Tomato Sauce and Aioli

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